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same beautiful hue all the way through. See “Simply Great Grilled Steak” on the opposite page for details. J Juice Though the goal of resting a steak (more on that in a bit), is to allow the juice inside to be redistributed, there’s usually some left behind on the platter or cutting board. Don’t let this savory liquid go to waste! Add it to a sauce or vinaigrette or drizzle it over the steaks, the vegetable side, or grilled bread. K Kimchi At Epic, we love serving kimchi, the beloved Korean condiment, with grilled steak. The fermented vegetables, which are a little spicy and a little sour, accentuate the richness of a great grilled steak. We either put a little kimchi right on top of the steak, or mix some finely diced kimchi into aïoli for a more refined accompaniment. L Lighter fluid Avoid it unless you like food that tastes like petroleum. Use a chimney starter (see “Equipment” on the opposite page) instead. Clockwise from top left: kimchi from Epic Roasthouse; spice-rubbed hanger steak; Ulrich grilling New York strip steaks while enjoying a local beer and a great view; a rib-eye at rest; wellseasoned New York strip steaks. finecooking.com 39